Meursault blanc

Poultry

Fattened chicken en vessie

En vessie : meat poach in pork bladder. Like cooking under vacuum.

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Poultry

Fattened chicken in demi-deuil with albufera sauce

Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.

Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.

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Poultry

Fattened chicken with black truffle

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Poultry

Fattened chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Sauces

Financiere sauce

Financiere sauce : Demi-glace (a reduced sauce made from brown stock, usually veal and sometimes beef) enhanced with Madeira and truffle essence.

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Consommés, Broths and Soups

Fish a la nage with saffron

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

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Cold starters

Fish aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Seafish

Fish in a shell with mayonnaise

Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.

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Cold starters

Fish pâté

Served hot.

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Freshwater fish

Fish quenelles with a lemon sauce

Lemon sauce : butter, olive oil, lemon juice and white wine with parsley.

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Freshwater fish

Fish quenelles with americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Shellfish and Seafood

Flat oysters

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Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.

Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

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Cheeses

Fresh goat cheese with garlic and herbs

Prefer a regional pairing.

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Cheeses

Fresh goat cheese with herbs

Prefer a regional pairing.

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Mushrooms, Vegetables, Pasta and Rice

Fresh pasta with black truffle

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Shellfish and Seafood

Fresh sea urchin

Eaten raw with lemon.

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Consommés, Broths and Soups

Frog legs soup

France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.

Vegetable broth with frog legs.

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Consommés, Broths and Soups

Frog legs velouté

Velouté : soup with cream and egg yolk added.

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Miscellaneous

Frog legs with garlic butter

Garlic butter : butter with garlic.

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Miscellaneous

Frog legs with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Cured Meats

Game pâté

Served cold or at room temperature.

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Food and wine pairing

Meursault blanc

Synonyms

This drink pairs well with 614 dishes:

Fattened chicken en vessie

Fattened chicken in demi-deuil with albufera sauce

Fattened chicken with black truffle

Fattened chicken with cream sauce

Financiere sauce

Fish a la nage with saffron

Fish aspic

Fish dumplings

Fish in a shell with mayonnaise

Fish pâté

Fish quenelles

Fish quenelles with a lemon sauce

Fish quenelles with americaine sauce

Flat oysters

Fouras mouclade

Fresh goat cheese with garlic and herbs

Fresh goat cheese with herbs

Fresh pasta with black truffle

Fresh sea urchin

Frog legs soup

Frog legs velouté

Frog legs with garlic butter

Frog legs with persillade sauce

Game pâté